Creamy Brothy Miso Beans & Greens for Cozy Nights

A delicious Brothy Miso Beans & Greens recipe that combines creamy miso and tender white beans for a comforting, plant-based meal.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: Soups

Cuisine: Comfort Food, Plant-Based, Vegan

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Broth

2 cups White Beans Rinsed and drained
3 tablespoons Miso Paste Dissolved in water
1.5 cups No Chicken or Vegetable Broth Store-bought or homemade
2-3 cloves Garlic Minced
2 tablespoons Vegan Butter Or olive oil for a lighter version
1 tablespoon Rice Vinegar or Apple Cider Vinegar Adjust to taste
to taste Salt & Pepper Essential for seasoning

For the Vegetables

1 large Leek Clean thoroughly
2 cups Kale Chopped (or chard/spinach)

Serving Suggestions

to taste Grilled Bread For dipping

Equipment

Large Pot

Method

Step-by-Step Instructions

In a large pot, melt vegan butter over medium heat. Add sliced leeks and sauté for about 4-5 minutes until tender and translucent.
Add minced garlic to the pot and stir for about 2-3 minutes until fragrant.
Stir in rinsed and drained white beans. Cook on low heat for 5 minutes.
Dissolve miso paste in hot water, then pour into the pot along with vegetable broth. Cover and simmer for 15-20 minutes.
Incorporate chopped kale into the pot and cook for an additional 5 minutes. Stir in vinegar and adjust seasoning with salt and pepper.
Ladle into bowls and serve hot, alongside grilled bread for dipping.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 2gMonounsaturated Fat: 7gSodium: 500mgPotassium: 700mgFiber: 8gSugar: 2gVitamin A: 1500IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

For best flavor, clean leeks thoroughly and ensure beans are well rinsed. Adjust vinegar to taste for perfect acidity.

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